Roast Chicken with Lemon-Artichoke Pan Sauce

Ingredients

• 2 Tbs. kosher salt
• 14- to 15-oz. can whole artichoke hearts, rinsed, drained, and cut into sixths
• ¼ cup dry vermouth
• 2 Tbs. chopped fresh flat-leaf parsley
• 1 cup homemade or low-salt chicken broth
• 2 tsp. olive oil
• 1 tsp. dried oregano
• + 7 more ingredients
• • ¼ cup fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 3-½ to 4-lb. whole chicken
  • 1-½ Tbs. olive oil
  • 2 tsp. granulated sugar
  • Freshly ground black pepper
  • 4 cloves garlic, minced

Sprinkle the chicken inside and out with the salt; set it on a wire rack and set the rack over a plate. Refrigerate uncovered for at least 2 hours (4 hours is better) or up to two days.

View full recipe at Fine Cooking